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QimiQ
Benefits
Acid and alcohol stable
Creamy indulgent taste with less fat
Deep freeze stable
15
easy
Ingredients for 4 portions
For the parfait
250
g
QimiQ Classic
1
Egg(s)
2
Egg yolk(s)
1
Orange(s),
juice and finely grated zest
1
Lemon(s),
juice only
80
g
White chocolate
60
g
Marzipan (almond paste)
250
ml
Whipping cream 36 % fat
180
g
Apricots,
pureed
For the crumble topping
100
g
Butter
40
Sugar
100
g
Pistachios,
ground
160
g
Wheat flour
Method
1.
For the parfait: beat the egg, egg yolks, orange zest, orange juice and lemon juice over a steam bath until the temperature reaches 58°C.
2.
Melt the QimiQ Classic, white chocolate and marzipan together at low temperature and add to the egg mixture. Continue to whisk over a cold water bath until the mixture has cooled down.
3.
Whip the cream until almost stiff and fold into the mixture.
4.
Line a terrine mould with cling film. Pour half of the parfait mixture into the mould. With a spoon, drizzle some of the apricot puree over the parfait. Pour the remaining parfait mixture into the mould and finish with the apricot puree.
5.
Freeze for approx. 4-6 hours.
6.
For the crumble topping: whisk the butter and sugar until fluffy. Add the pistachios and flour and mix well.
7.
Rub the dough with your fingertips onto a baking sheet lined with parchment paper. Bake in a preheated oven at 170 °C (air circulation) for approx. 4 minutes.
8.
Tip the parfait out of the mould and coat with the pistachio crumble topping.